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In a large bowl, combine the flour, dry yeast, and salt. Stir until well mixed.
Add the lukewarm water and mix until the dough forms a sticky, shaggy ball. Don’t worry if it looks a bit rough—this is normal!
Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for about 12–18 hours, or until the dough has doubled in size and is bubbly.
Once the dough has risen, gently fold the dough a few times to shape it into a round loaf. Sprinkle flour on your countertop or a baking sheet to prevent sticking.
Place the dough onto a well-floured surface, cover it, and let it rest for 30 minutes.
Preheat your oven to 450°F (230°C) and place a Dutch oven or a heavy oven-safe pot with a lid inside to heat up.
After the dough has rested, carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, or until the bread is golden and has a crisp crust.
Let the bread cool for at least 30 minutes before slicing to allow the crumb to set.
Serving and Storage Tips:
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